What to expect during the holidays at the Haven in 2020

What to
expect during
the holidays at
the Haven in
2020

Significant increase in food donations

Thanksgiving
    Week

   anticipate

 “greater than”
 100 households
per day OUTSIDE

The holidays can be a tough time of year for everyone

If you need help,
all staff wear
blue lanyards.

Who to reach out to for help when we are busy
             or you need help…
         Lori Wick
     Food Shelf Manager   J Green, Food Shelf Distribution

Food Shelf
Staff
Associate
Jared
Friedland

Please
welcome
Food Shelf
Staff Assistant
Jenny Tolman

Please go to the front desk if a Food Shelf team
            member is unavailable.
                                   Kerri Weeks
Amber Johnston, Director      Volunteer Coordinator

Front Entrance Staff
   Leslie (director) & Faith (reception)

Leslie Rimmer              Faith Alexandre

When providing
curbside service
from the
pantry…

 If you meet a
customer outside that
may need further
support, please direct
them to the front door
for assistance with
staff.

A smile is a great way to diffuse a customer…

Please protect your health, and the
 well being of others around you…

Your best
defense
is…
However,
hand
sanitizer is
available in
every room.
Please wear
gloves.

Everyone on Haven
property must be
masked at all times

If you see anyone without a mask, please let staff know. We give them one to put on
                                     immediately.

 ***If a customer says they cannot wear a mask for health reasons, they must stay in their
vehicle. Please let the customer know that we will be happy to provide car service (only for
      health reasons). Please get a Food Shelf staff person if you need help with this.

Please follow these safety steps
                          Take a break without a mask
Please stay 6 ft. apart     in our “new Break Area”

Volunteer Area

Hand Sanitizer, new masks, and
 snacks are available for you in
this area. Please help yourself.

Safety steps the Haven has taken
to protect staff and volunteers...

1. touchless faucets in bathrooms
2. touchless paper towels in bathrooms
3. touchless soap dispensers in bathrooms
4. Ultraviolet light in air conditioning units
(pictured left) which are bringing in
continuous fresh air from outside while the
UV light kills viruses. Units in Food Shelf, stock
room and café. The temperature in the
stockroom will remain at 64 degrees so please
dress accordingly.
5. Floor units ordered to filter the air further.
6. Procedures in place including a sanitizing
schedule, health screening, biweekly meetings
with all staff to stay current with CDC
guidelines during Covid.

Please join us on Haven Turkey Day… the best
          Food Shelf event of the year!
Saturday, 11/21 (9 a.m. – 12 p.m.) at Hartford High School

Flu Shot – Blood Pressure Screening
   Clinic will be held at the event

What you need to know and share with customers…
This flier should be handed out through café produce orders

Please Save…

   Turkeys
   Stuffing
 Cranberries
    Gravy

do not stock or
  distribute

Contact Kerri Weeks to join the fun on Turkey Day!
       1000 households anticipated! Here is how you
                       can help…
•   Registration
•   Traffic guidance
•   Produce trucks - unloading
•   Turkey trucks – unloading
•   Produce hand out
•   Turkey hand out
•   Sides hand out
•   Equipment pick up at noon
•   Sign set up Friday night with Lori
•   Equipment set up Saturday morning with Lori

How you can help Lori and keep
  the Food Shelf functioning
         smoothly…

Please sign up on Volunteer Hub one month ahead.
Shifts were reduced to 7 volunteers for safety. If you
    cannot cover your shift, please give us notice.

I need you.
Be on time and please be
ready to start your shift.

READ the Communications Boards
in the stockroom and at the Food shelf entrance. This is where
  you will find jobs to do or information regarding extra items
   available for customers. Please erase jobs you completed.

Please keep produce
racks full and do not
remove the bins or the
signs from the produce
racks.

Product was ordered to
keep it stocked. See
the staff person on duty
if you are working in
the café and need more
produce.

If a volunteer in the
sorting room has an
item to add in the café
list, please do not
involve the registrars
with new items. Let
the Food Shelf staff
member on duty know
and they will update
the list before it is
brought down to the
café.

How to Set Up the Refrigerated Produce Rack
Completely (100%) fill 8 produce bins with ice, close with lid   Grab the plastic piece that is hanging it flip it over the top of
and place 4 on the bottom shelf of the rack and 4 on the top     the ice bins and cover them completely with the plastic. The
shelf of the rack.                                               plastic is attached by twist ties. NEVER REMOVE THEM.

Correctly Covering the Ice Bins to Create a
              Refrigerator.
                        Cover then completely on all 4
  Flip over the bins…               sides.

Successful Rack Set Up!

Use the clips to seal
  up the plastic.

Stock bread “butts out” to provide
visibility & prevent squashed product

•   1 shelf white bread
•   1 shelf wheat bread
•   1 shelf rolls
•   1 shelf miscellaneous
•   Keep it organized, like items with like items.

Please keep milk,
yogurt, cheese
and egg set ups
fully stocked.

Rotate milk every
day.

Eggs must always be in a case, never loose on the
          shelf or in the walk-in cooler

Please greet ALL
donors. You, the
Volunteer, weigh all
Food Shelf
donations… not the
donor. DONORS
SHOULD NOT BE IN
THE BUILDING.

How to handle money… Hand it to a staff person
             with a blue lanyard

Put all donations on a receiving rack (it is labeled).

Empty all receiving
  racks a.s.a.p. &
return to vestibule
   for donations.

Racks are used to
move donations to
 the stock room.

All NON-perishable Donations are wheeled on
the receiving rack to the incoming donation wall.

Fill the wall first (items stay in the bag or box
      they came in…not loose on the shelf)
 If product goes on the floor, go up, not out.
         Minimize the floor space used.

Handling Bread that Has
      Gone By…

Please place stale, moldy
 bread barrel and close
        the bag.

Please do not overfill the
          can.

Once the 2 bread barrels
are full, place additional
 bagged bread on top of
the barrels (never on the
           floor).

Pig Barrels are Produce ONLY
no paper, plastic, twist ties, garbage

Please fill bag with produce only, only to the
  point where it can still be removed without
breaking. Tie it twice, add a new 33 gal. bag on
 top and keep going. At night, all clips holding
  bags are removed and cans must be sealed
    closed. Cans are lined with a 45 gal. bag.

•   Pig farmers arrive Tuesday 8:30 a.m., Wednesday 2:30 p.m. and Friday p.m. Pig
    barrels should be outside the Food Shelf entrance prior to pick up so the pig
    farmer does not enter the building. On Tuesday a.m., dented cans, boxes and
    out of code product found under the tables needs to be outside for pick up.

•   If a pig farmer comes inside, they must be checked in at the front desk.

Compost bin by
  the sink in the
stock room is for
food scraps only.

  Please keep
 everything off
    the lid.

Café volunteers, please maintain this board with
current stock information and leave outside (weather
                    permitting).

Receiving
Palletized
  Loads

Please stay clear of
volunteers and staff
 doing receiving to
prevent an accident.
  They may not see
        you.

Please follow Covid 6
    foot rule when
  stocking & during
 receiving. This is a
  pre-Covid photo.

Only orders exit the back door when product is received. No one else
        should be going in or out this door during receiving.
         Pre-Covid photo – masks are worn during receiving.

Only produce backstock should
 be on the bottom 3 shelves.

Miscellaneous items go on the
top shelf for the miscellaneous
            section.

Please do NOT put produce on
        the top shelf..

Place product in the
  correct location
   when stocking.
 Please follow the
   signs. Cereal is
     cereal only.
    Condiments is
condiments only. If
   you need help,
please ask the Food
 Shelf manager so
 we do not have to
  move misplaced
        items.

Stock product in the correct section
        by following the signs
                                          Stock ONLY condiments in the
Stock Only Cereal in the Cereal Section        Condiment Section
              (no chips)                    (no candy or granola bars)

One volunteer at a time may work in the food box
                 making station.

  Empty Box Location          Box Making Area

Where to put rolling racks at closing

Receiving Rack – Back Pantry   Bread Rack – Food Shelf Lobby

Please store carts here (no
empty carts in the Food Shelf)
 at all times and keep them
    clean (soap & water)

 ***Please note there is now
   blue tape on the wall. No
carts where there is tape. This
  is a step off area for people
walking down the call to avoid
           congestion.

Food processing supplies are
located on the back wall.
Food safe bags of multiple
sizes for bagging produce, can
liners, pig barrel bags, and
plastic containers are all here.
Please keep them with their
sign so it stays organized.

Please do not stand or stop here…

Laughter is a great destresser…
(You will find Brenda in the café.)

“Thank you for all you do!”
         pre-Covid Photo